| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Antony’s, Scotland |
4 |
servings |
INGREDIENTS
| 6 |
oz |
Oatmeal; soaked |
| 50 |
ml |
Whisky |
| 1 |
pt |
Water |
| 2 |
tb |
Heather honey |
| 1 |
pt |
Cream |
| 500 |
g |
Crushed raspberries |
| 1 |
tb |
Caster sugar |
|
|
Mint to garnish |
|
|
Toasted oats to garnish |
INSTRUCTIONS
Put the oatmeal into a bowl and mix it with the water, leave it to
stand for half an hour and then pass it through a fine strainer. Add
the honey, stirring with a silver spoon until it is well blended.
Taste for sweetness and add a little more honey if desired.
Add the sugar to the crushed raspberries. Whip the cream until it is
stiff then mix with the crushed raspberries.
Alternate layers of cream mixture and oatmeal and serve with hot
dropped scones.
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